Pressure Cooker Mushroom Risotto Recipe
Recipe By Serious Eats
The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth.
4.7
23 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pressure Cooker Mushroom Risotto Recipe
- 1/4 quart Homemade or store bought low sodium chicken stock or vegetable stock
- 1/4 ounce Dried Porcini Mushrooms
- 0.38 pound Mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Unsalted butter
- As required Kosher Salt And Freshly Ground Black Pepper
- 1/4 Medium yellow onion, finely chopped
- 1/2 Medium cloves garlic, finely minced
- 0.38 cup Risotto rice, such as arborio or vialone nano
- 1/2 teaspoon Soy sauce
- 1/4 tablespoon Light miso paste
- 0.19 cup Dry white wine
- 0.06 cup Heavy cream
- 1/4 ounce Finely grated parmigiano reggiano cheese, plus more for serving
Nutrition
value
value
887
calories per serving
21 g Fat41 g Protein121 g Carbs72 g FiberOther
Current Totals
- Fat21g
- Protein41g
- Carbs121g
- Fiber72g
MacroNutrients
- Carbs121g
- Protein41g
- Fiber72g
Fats
- Fat21g
Vitamins & Minerals
- Calcium78mg
- Iron21mg
- Vitamin A263mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B62mg
- Vitamin B949mcg
- Vitamin B120mcg
- Vitamin C12mg
- Vitamin E2mg
- Copper6mcg
- Magnesium320mg
- Manganese4mg
- Phosphorus1357mg
- Selenium5mcg
- Zinc17mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats